Celebrating mushrooms with a delicious udon noodle dish featuring portobello mushrooms and a blend of Asian flavors. Rich in Vitamin D, this recipe is both nutritious and tasty, ideal for a healthy meal.
1: Trim the mushrooms and scoop out the dark gills. Combine them in a bowl with the Chinese 5 spice, a pinch of salt, and a drizzle of oil.
2: Add a splash of oil to a pan on medium-high heat and cook the mushrooms on each side for 5-6 minutes or until charred and tender. Cut into thick slices and set aside.
3: Tear the tofu into pieces and combine it in a bowl with the cornflour and a pinch of salt.
4: Add a splash of oil to a wok on medium-high heat and cook the tofu for 10 minutes or until crispy, then set aside.
5: In a bowl, combine the ginger, soy sauce, sesame oil, and maple syrup.
6: Remove the tofu from the wok, pour the sauce into the wok along with the white ends of the spring onion, and cook for 1-2 minutes until the sauce thickens.
7: If necessary, cook the noodles to loosen them, then add to the wok with the pak choi, tofu, and mushrooms. Stir and heat through for 2 minutes until everything is cooked.
8: Stir in the remaining spring onion and serve.
